As soon as we moved into our new home I was eager to get back into the kitchen, but apprehensive about tackling our gas range, which is something I’ve never used before.
I’ve always found the open flame of a gas stove daunting, yet I was super excited at having the chance to cook on a gas range like a ‘real’ cook. I decided to start off with something simple and these roasted nuts were the perfect choice to induct me into the world of gas cooking.
After sampling these my first reaction was ‘meh, not my best work’. Then they totally grew on me. Despite the brown sugar and honey they’re not too sweet, and the sweetness is pierced by the slightly salty crunch of the sesame seeds. It’s too easy to toss back fistfuls of these, so be careful.
If anyone out there has tips on cooking with a gas range, please share – it’s much appreciated.
Honey and Sesame Roasted Almonds
From Veggie Wiz
2 cups almonds, whole with skins on
¼ cup brown sugar
¼ tsp salt
1 tbsp sesame seeds
2 tbsp honey
2 tbsp water
2 tsp vegetable oil
Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350 degrees F, stirring occasionally, until the colour of the nut is tan to light brown, 10 to 12 minutes. (The nuts will continue to roast a little more after they are removed from the oven.) Set the roasted nuts aside.
Thoroughly mix the sugar, salt and sesame seeds, and set aside.
Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted nuts and continue to cook and stir until all of the liquid has been absorbed by the nuts, about five minutes.
Immediately transfer the almonds to a medium-sized bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the nuts and toss until they are evenly coated.
Spread the nuts out onto a silicon pad or parchment paper. When cool, store at room temperature in a tightly covered container or plastic bag. Will keep up to two weeks.
Congratulations on graduating to a gas stove! Seriously, you will love it! The nicest thing is the immediate heat change factor. With electric ranges (especially the coil burner type) you have to anticipate when you need to reduce your heat and you have to wait for the burner to heat up. Gas eliminates all that. The most important thing to remember is that you really want to try to keep your flame from climbing the sides of your pan. If the flame is set high enough to lick the sides of the pan, reduce the heat. If the range is equiped with a power burner which puts out more BTUs and a simmer burner, it makes life a lot easier. The power burner will allow you to bring large pots (like pasta water) up to a boil much quicker. Just remember not to try to simmer on the power burner. Doesn’t work, trust me.
The almonds, by the way, look fantastic.
Thanks for the tips – I have a simmer dial on each burner, but I don’t think I have a power burner. Your advice is very helpful!
Really good!! I did put more sesame seeds though! Thanks a lot!